Sub Categories in Cheese

Category of: Cheese

Cream cheese brownies

November 6, 2017

I have been in a baking mood for some reason and this morning got up and made these brownies before 8:00 am. I had to stop myself from making a torta di mele (Italian apple cake) as well, must save that for tomorrow. What’s up with that? Brownies are usually delicious and when you swirl cream cheese into the batter they are even better. I also added fine zest of a small orange, orange and... View Article

Flatbread with pears and blue cheese

September 19, 2017

So I never make (or buy) one of anything and when I made the previous pizza I also made this one. I bought beautiful firm pears at the market the other day (yes, it’s fall produce) and thought they would be beautiful on pizza. Usually pear and gorgonzola is the flavour combination I like but I didn’t have gorgonzola and blue cheese worked just fine. I sliced the pears paper thin on a mandolin and... View Article

Grilled halloumi with cucumber salsa

September 15, 2017

Halloumi is one of the only cheeses I know that doesn’t melt and keeps its shape when grilled. This white cheese with firm texture and salty flavour originates from the island of Cyprus in the eastern Mediterranean and found also in Greek and Middle Eastern cuisines. Halloumi keeps its shape when cooked because of its high melting temperature but once fried you need to serve it immediately, it does not benefit from sitting around. In... View Article

Tomato salad with basil and homemade ricotta

July 31, 2017

We are lucky in the Okanagan to have winery restaurant chefs that pride themselves on creating dishes using local produce that are beautiful to look at and packed with flavour. One of my favourite is the Terrace Restaurant at Mission Hill winery. Not only the Tuscan architecture, the bell tower, the view and the beautiful wines, but the food at their Terrace restaurant is always outstanding. My gal friends were visiting from Calgary last week... View Article

French beans and asparagus salad with burrata

July 14, 2017

One of the culinary treasures of southern Italy (Puglia) is the burrata: a creamy, perishable cheese that is shipped daily to vendors and restaurants in other parts of the country to be consumed the same day. Burrata means “buttered” and in the categories of cheeses it is not a mozzarella, nor a mozzarella di bufala, although it is made with buffalo milk. To make burrata cheesemakers fill a thin skin  of mozzarella with a mixture... View Article

Homemade Ricotta

July 5, 2017

After watching an entire season of Masterchef Australia where home cooks prepare amazing foods and seeing them make ricotta within a short time frame to use in ravioli and other dishes , I decided to give it a try and make the cheese myself. Now, considering that I try to stay away from dairy in my daily cooking, this is a pretty adventurous move for me. The process is very simple and the cheese really... View Article

Raviolo al uovo, ricotta e carciofo (single raviolo with egg, ricotta and artichoke)

April 17, 2017

What is it? Raviolo al uovo is a single large raviolo filled with ricotta and containing a soft egg yolk that oozes out when you cut into it (“raviolo” is not a typo, in Italian “ravioli” is plural, “raviolo” is singular). You would serve one per person drizzled with butter, hollandaise, light tomato sauce or whatever else you think would go with it. Serve it on its own or with a little topping such as... View Article

French onion soup

January 11, 2017

Sometimes I  just crave this soup but to get the one that satisfies my craving I have to make it at home. It’s really quite a simple soup to make, you just need the patience to brown the onions slowly so the soup has the characteristic rich caramelized flavour. You finish the soup in the oven with grilled bread and plenty of cheese that melts and gives the soup the unique topping that one cannot... View Article

Mac n’ Cheese

November 18, 2016

I haven’t made mac n’ cheese in forever but was in the mood for them today. I didn’t have real macaroni so I used shell pasta, not too small, and it worked fine as the shape works well with saucy pasta. I made a small amount, only 8oz of pasta, because I didn’t want leftovers, too much food around here anyway. I like to serve mac n cheese in gratin dishes, sprinkle the top with... View Article

4-Cheese fritters with green and red tomato jam

July 7, 2016

I haven’t made cheese fritters in a while. After trying them at a cooking class party a few years ago I made them a few times but then moved on to other things. Last night I needed a few appies for a group of 6 who was coming over for a glass of wine before dinner at a local winery. I was browsing my blog, found these long lost fritters and felt up to the... View Article

Easy cheese and cranberry scones

February 21, 2016

Sometime I just crave these slightly savoury, slightly sweet scones so one of the first things I made when I was reacquainting with my kitchen after 100 days absence were these fluffy, pillowy creations. If you follow  the blog you know I don’t like too many ingredients or too many dishes to wash so I tend to keep things rather simple. This recipe can be made in one bowl and it bakes quickly so you... View Article

Fresh ricotta on grilled bread

November 26, 2015

I don’t know if you have access to fresh ricotta made this morning but I bought mine from the cheese maker next door while staying at the off the beaten path agriturismo Palazzo del Duca in Tavernelle. A blog post about the experience is in the making but I had to use the cheese right away so here is one of the ways I used it, simplicity itself, and in the words of Leonardo da... View Article